---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Trio Of Grains With Sweet Corn Coulis
 Categories: Vegetarian, Rice
      Yield: 6 Servings
 
----------------------------------COUSCOUS----------------------------------
      1 c  Cooked couscous
  1 1/2 tb Cucumber; finely diced
  1 1/2 tb Pine nuts; roasted
  1 1/2 tb Fresh mint; finely minced
  1 1/2 tb Lemon juice
      2 tb Tomato concasse; see note
      1 tb Herb-infused olive oil
           Salt and pepper; to taste

--------------------------------BASMATI RICE--------------------------------
      1 c  Basmati rice; cooked
      2 tb Spinach; chopped and sauteed
      2 tb Tomato paste
  1 1/2 tb Zucchini; blanched and
           - finely diced
           Salt and pepper; to taste

-----------------------------------QUINOA-----------------------------------
      1 c  Quinoa; cooked
      2 tb Shiitake mushrooms;
           - finely sliced and sauteed
      2 tb Shiitake mushroom duxelles;
           - (see note)
      1 tb Red bell pepper; roasted and
           - finely chopped
  1 1/2 ts Fresh tarragon;
           - finely chopped
  1 1/2 ts Hazelnut oil
           Salt and pepper; to taste

-----------------------------SWEET CORN COULIS-----------------------------
      6    Sweet corn ears; in husks
      1 tb Water; up to 2 tb
           Salt and pepper; to taste

---------------------------------GARNISHES---------------------------------
           Sage leaves; fried,
           - (see note)
      1 pn Zuchini; finely julienned,
           - lightly fried, (see note)
 
  Each of the three grain combinations can be formed using timbales
  or other molds, or by the quenelle method using a generous 2 tb.
  
  Couscous, Rice, And Quinoa:

  Heat all couscous ingredients in a double boiler until warmed
  through. Pack mixture into 6 small timbale molds (or scoop mixture
  in a tablespoon, round a second tablespoon over the mixture and
  press spoons together). Unmold mixture and set aside.
  
  Repeat procedure with basmati rice ingredients; set aside.
  
  Repeat with quinoa ingredients; set aside.
  
  Coulis:

  Grill, broil or roast corn in their husks for 10 to 12 minutes,
  until corn is cooked. Discard husks and remove kernels from cobs.
  In a food processor blend kernels with enough water to produce a
  sauce. Pass mixture through a fine strainer, and season the liquid
  with salt and pepper.
  
  To Serve:

  Pour coulis on 6 plates and place one serving of each grain on each
  plate. Garnish couscous with fried sage leaves; garnish basmati
  rice with fried zucchini.
  
  Notes:

  To make tomato concasse, peel, seed and dice tomatoes and toss with
  olive oil, salt, and pepper.
  
  To Make Shiitake Duxelles:

  Finely mince mushrooms and saute in oil with a pinch of minced
  shallot or onion.
  
  To Fry Sage Leaves And Zucchini For The Garnishes:

  Heat 3/4" of oil in a pan to 350°F (a drop of water should ripple
  and pop on surface of the oil); fry sage leaves for 1 minute,
  remove to a paper towel and drain. Repeat with finely julienned
  zucchini, frying just until golden.
  
  Recipe by Charlie Trotter, chef extraordinaire, Chicago
  
  Recipe FROM: Vegetarian Times, Apr 1993
  
  Posted by: Norman R. Brown
 
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